ingredient information
Artichokes Leaf Extract
AAA
It appears that the artichoke was first developed in Sicily, Italy. There is mention of the plant in Greek and Roman literature as far back as 77AD. Artichokes were cultivated by the North African Moors near Granada Spain about 800AD. The choke made to England in about 1548 but was not well received. The Spanish settlers brought artichokes to California in the 1600's. They did not become widely grown or used in California until the 1920's. "In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, just south of San Francisco, decided to lease land previously dedicated to the growing of sugar beets to farmers willing to try the “new� vegetable. His reasons were economic—already artichokes were fetching high prices and farmers could pay Molera triple what the sugar company did for the same land. By 1929 artichokes were the third largest cash crop in the Valley The Artichoke Heart Once you've eaten all the leaves you'll see the heart or flower of the choke. By the way, the leaves closest to the heart of the choke are very tender and depending on the size and age of the choke you can frequently eat the whole cluster of leaves. Once you see a bed of fuzzy or hair like strands you've hit the heart. Scoop out the fuzz with a spoon and discard. The rest of the base of the choke is edible, referred to as the heart. This is the favorite part of the artichoke for some people. Extract The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol. Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted�. Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.